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Creamy Freezer Chocolates

Creamy Freezer Chocolates

Who says indulging has to be a GUILTY pleasure?  What I mean is you can still be healthy, fit, and look great while “indulging” in some rich chocolately goodness.  I have proven this before with my chocolate cake recipe  and now I have another concoction that I am pretty impressed with.  Give this quick and easy “treat” a try!

Ingredients:

  • 3 TBSP Coconut Oil

  • 3TBSP Almond Butter (or your nut butter of choice)

  • 20-25 drops liquid stevia

  • 1.5 TBSP Unsweetened Cocoa Powder

  • 2 ⅓TBSP (7tsp) grass fed salted butter

  • Dash of cinnamon

  • ½ tsp Vanilla Extract

    1

Tools:

  • Silicone ice cube tray or candy mold

  • Small microwavable mixing bowl

  • Small wisk or spoon

  • Measuring spoons

 

Directions:

  • Combine all ingredients in mixing bowl.

2

  • Microwave for 45 seconds or until butter and coconut oil have melted.

  • Stir with wisk until smooth and well combined

3

  • Take a tablespoon and spoon out about one tablespoon of the mixture at a time and place in candy mold or ice cube tray.
  • Place in freezer to allow ingredients to set up.  These are best stored in the freezer until they are ready to be enjoyed.

 

I have made many different variations of chocolate, but these are at the top of the list!  The almond butter and grass fed butter make these super creamy and delicious.  The medium chain triglycerides in the coconut oil and butyric acid in the grass fed butter are both very beneficial.

Nutrition:

Serving Size: 1 chocolate (makes about 16 chocolates depending on the size of your molds)

Total Calories: 56

Fat: 5.8g

Net Carbs: 0.4g

Protein 0.7g

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